We loved the waffles Chris made for this week’s pre-show meal. Our show was a celebration of summer berries, and the waffles were a perfect way to highlight these farmstand beauties.
Ingredients
For the blueberry compote
- 2 pints blueberries
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
For the waffles
- 2 cups flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 2 eggs seperated
- 1-1/5 cups milk
- 1 stick butter melted
- 2 cups blueberries
- maple syrup for serving (optional)
- Whipped cream for serving (optional)
Servings:
Instructions
- To make the compote: Place 2 pints of blueberries, the syrup and 1/2 teaspoon salt in a pot and cook for 15 minutes. Let cool, pack in jars or a container and store in the refrigerator until ready to use.
- To make the waffles: In a bowl, mix together the flour, salt, baking powder and sugar.
- Separate the egg yolks from the egg whites and set the whites aside. Then mix together the egg yolks, milk, melted butter and blueberries.
- Add the wet mixture (yolks, milk, butter, and blueberries) and dry ingredients together to make the batter and set aside.
- Whip the egg whites to soft peak. Carefully fold the whites into the batter.
- Preheat the waffle maker and follow the manufacturer’s directions for cooking the waffles. Serve with the compote, maple syrup, and whipped cream, if you like.
